A-Z / Sitemap | Contact Us | Dining Home Brown University
(401) 863-3343
 Box 1936, Providence, RI 02912
Brown Dining Services

Awards for Brown Dining

What is NACUFS?

National Association of College & University Food Services (NACUFS).

Brown Dining is a proud recipient of many awards from NACUFS, whose membership includes over 625 institutions of higher education in the US, Canada, Mexico and abroad. NACUFS was founded in 1958 and currently provides a full range of educational resources, management services and networking opportunities for college food service.

Apple FEstBread


Green CertificationGreen Certification: On Earth Day 2010, Brown Dining was honored by the RI Hospitality Association and RI Department of Environmental Management for our environmental practices for the second year in a row. The Green Certification program is open to restaurants, hospitality and food service groups that meet specific environmental benchmarks in their operations. We renew our Green Certification each year and continue to champion greener dining with new and expanded initiatives.

RI Community Food BankBrown Dining regularly donates food to the Rhode Island Community Food Bank. In 2009, we received their Friend award, "in recognition of your dedicated support through donations of food to the Rhode Island Community Food Bank to help alleviate hunger in our communities."

Blue Room awardIn April 2006, the Blue Room was recognized by the Specialty Coffee Association of America (SCAA) with the Golden Cup Award. The award is a testament to the precise brewing standards we bring to every cup of coffee that the Blue Room serves.

Awards for Executive Chef John O'Shea

John began working at Brown Dining Services in October of 1976 as a Food Service worker. He advanced within the department to 2nd Cook in 1981 and to 1st Cook in 1983. John was promoted to Production Manager in 1986 and earned his Certified Working Chef title from the American Culinary Federation in 1988.  During his time as Production Manager, John earned First Place in the A.C.F. Novice Ice Carving competition in 1989 and finished Third in the Professional Ice Carving competition in 1990. John was also honored with the “A.C.F. President’s Award” in 1991 and 1993.
In 1995, John earned his Associate Degree in Restaurant and Institutional Management from Johnson and Wales University. During the 1995 North East Regional A.C.F. Conference, John served as the Chef de Cuisine, managing and supervising the production staff of Professionals and Apprentices at the Rhode Island Convention Center and the Westin Hotel.  John was also named “A.C.F. Chef of the Year” by his local Rhode Island chapter in 1995.

John O’Shea was promoted to Executive Chef of Brown Dining Services in 1997.  His position now includes managing and supervising all production, support and student food service staff. Under John’s direction, Brown University finished third in 2000 and first in 2001 in the National Association of College & University Food Services (NACUFS) Loyal E. Horton Dining Awards.  Brown University won the Loyal E. Horton Grand Prize for Residence Hall Dining – Special Event / Theme Dinner in 2001.

In March 2002 John won a silver medal at the NACUFS Northeast regional conference held in Portland, Maine. John went on to represent the Northeast region at the national conference July 2002 held in Orlando, Florida in which he won a bronze medal. In March 2004 John won a gold medal at the NACUFS Northeast regional conference.

In 2004 John received his certification as an Executive Chef through the A.C.F., respresenting over 20 years of A.C.F. membership and his mastery of the culinary arts.

Brown Home Dining Home Contact Us A-Z / Sitemap © Brown Dining Services, division of Campus Life & Student Services.